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Za’atar White Bean & Rice Bowls
with Carrots, Sweet Peppers & Marinated Feta
35 min
Vegetarian
Plant-Forward
Mediterranean Diet
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
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Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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2 Servings
- Est. 700 Cals/serving
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At the base of these flavor-packed bowls is a gorgeous blend of red, brown, and wild rice—studded with sweet carrots, then topped with herby za’atar-spiced beans and sautéed peppers. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.
Get Cooking
fresh
ingredients
Title
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½ cup Red Rice Blend
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1 15.5 -Ounce Can Cannellini Beans
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1 Lemon
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2 cloves Garlic
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4 oz Sweet Peppers
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1½ oz Feta Cheese
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1 oz Pitted Niçoise Olives
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1 oz Sliced Roasted Red Peppers
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1 tsp Whole Dried Oregano
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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6 oz Carrots
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the feta:
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the beans:
Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the sweet peppers:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
5
Cook the carrots & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. To the pot of cooked rice, add the cooked carrots and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beans, cooked sweet peppers, and marinated feta. Enjoy!
1
Cook the rice:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the feta:
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the beans:
Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the sweet peppers:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
5
Cook the carrots & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. To the pot of cooked rice, add the cooked carrots and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beans, cooked sweet peppers, and marinated feta. Enjoy!
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